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神秘果

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|<center>'''神秘果'''</center><img src=" ~~影像網址~~http://www.knowchinesefood.com/uploads/allimg/150304/16254a4R-0.jpg" width="~~220~~260"><br> <small>[ ~~影像網址~~ http://www.knowchinesefood.com/uploads/allimg/150304/16254a4R-0.jpg 原圖鏈結] [ ~~來源網站網址~~ http://www.knowchinesefood.com/value/36901.html 圖片來自生活百事通]</small>

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'''神秘果'''（[[学名]]：'''''Synsepalum dulcificum'''''），又名'''变味果'''、'''蜜拉聖果'''，屬於[[山欖科]]多年生矮生灌木，原產於[[西非]][[熱帶]]地區，1960年代引入[[中国大陆]]后，在[[廣東]]、[[廣西]]、[[雲南]]、[[海南]]等地都有種植。其他地区如[[台湾]]、[[越南]]、[[菲律賓]]、[[馬來西亞]]也有栽種。

== 形態特徵 ==

常绿[[灌木]]或小[[乔木]]，高約2－3米，分枝多，短而密集，形成紧密的树冠；倒卵形革質叶子互生，单生或簇生于果枝叶腋间。

神秘果的果肉酸澀，但內含有[[神秘果蛋白]]，吃了神秘果半小時內，接着吃其他酸性水果，會覺得这些酸水果不再是酸味，而变为甜味，故名神秘果。另外其籽大而苦，葉可泡茶，樹形美觀，也可作盆景。

== 營養價值 ==

神秘果的富有抗氧化成份，其中含量最高的分別為[[維生素C]]、[[兒茶素]]、[[沒食子酸]]，除此之外還有多種有機酸與酚類的抗氧化營養，其成份皆為[[抗氧化劑]]，有益於人體健康所需。<ref>{{cite journal |author=Liqing Du a, Yixiao Shen b, Xiumei Zhang a, Witoon Prinyawiwatkul b, Zhimin Xu b|title=Antioxidant-rich phytochemicals in miracle berry (Synsepalum dulcificum) and antioxidant activity of its extracts |journal=Food Chemistry|url=}}</ref>

以[[沒食子酸]]為例，有具於抑制造成[[阿茲海默症]]與[[帕金森氏症]]的[[類澱粉蛋白]]。<ref>{{cite journal|title=Gallic acid is the major component of grape seed extract that inhibits amyloid fibril formation|pages=6336–6340|issn=1464-3405|journal=Bioorganic & Medicinal Chemistry Letters|volume=23|issue=23|date=2013-12-01|doi=10.1016/j.bmcl.2013.09.071|url=https://www.ncbi.nlm.nih.gov/pubmed/24157371|accessdate=2019-02-12|author=Yanqin Liu, Tara L. Pukala, Ian F. Musgrave, Danielle M. Williams, Francis C. Dehle, John A. Carver|pmid=24157371}}</ref><ref>{{cite journal|title=Consumption of grape seed extract prevents amyloid-beta deposition and attenuates inflammation in brain of an Alzheimer's disease mouse|pages=3–14|issn=1476-3524|journal=Neurotoxicity Research|volume=15|issue=1|date=2009-1|doi=10.1007/s12640-009-9000-x|url=https://www.ncbi.nlm.nih.gov/pubmed/19384583|accessdate=2019-02-12|author=Yan-Jiang Wang, Philip Thomas, Jin-Hua Zhong, Fang-Fang Bi, Shantha Kosaraju, Anthony Pollard, Michael Fenech, Xin-Fu Zhou|pmid=19384583}}</ref><ref name="liu">{{cite journal|title=Gallic acid interacts with α-synuclein to prevent the structural collapse necessary for its aggregation|pages=1481–1485|issn=0006-3002|journal=Biochimica Et Biophysica Acta|volume=1844|issue=9|date=2014-9|doi=10.1016/j.bbapap.2014.04.013|url=https://www.ncbi.nlm.nih.gov/pubmed/24769497|accessdate=2019-02-12|author=Yanqin Liu, John A. Carver, Antonio N. Calabrese, Tara L. Pukala|pmid=24769497}}</ref>

== 食用方法 ==

4.降尿酸緩解決[[痛風]]：2012年中華民國嘉義大學的食品科學研究實驗發現，神秘果具有降尿酸的效果<ref>{{cite journal |author=翟枻棻,吳思敬|title=神秘果抗氧化及降尿酸功效與保健飲品開發 |journal=學術研究論文|url=}}</ref>。

~~== 營養價值 ==~~

神秘果的富有抗氧化成份，其中含量最高的分別為[[維生素C]]、[[兒茶素]]、[[沒食子酸]]，除此之外還有多種有機酸與酚類的抗氧化營養，其成份皆為[[抗氧化劑]]，有益於人體健康所需。<ref>{{cite journal |author=Liqing Du a, Yixiao Shen b, Xiumei Zhang a, Witoon Prinyawiwatkul b, Zhimin Xu b|title=Antioxidant-rich phytochemicals in miracle berry (Synsepalum dulcificum) and antioxidant activity of its extracts |journal=Food Chemistry|url=}}</ref>

以[[沒食子酸]]為例，有具於抑制造成[[阿茲海默症]]與[[帕金森氏症]]的[[類澱粉蛋白]]。<ref>{{cite journal|title=Gallic acid is the major component of grape seed extract that inhibits amyloid fibril formation|pages=6336–6340|issn=1464-3405|journal=Bioorganic & Medicinal Chemistry Letters|volume=23|issue=23|date=2013-12-01|doi=10.1016/j.bmcl.2013.09.071|url=https://www.ncbi.nlm.nih.gov/pubmed/24157371|accessdate=2019-02-12|author=Yanqin Liu, Tara L. Pukala, Ian F. Musgrave, Danielle M. Williams, Francis C. Dehle, John A. Carver|pmid=24157371}}</ref><ref>{{cite journal|title=Consumption of grape seed extract prevents amyloid-beta deposition and attenuates inflammation in brain of an Alzheimer's disease mouse|pages=3–14|issn=1476-3524|journal=Neurotoxicity Research|volume=15|issue=1|date=2009-1|doi=10.1007/s12640-009-9000-x|url=https://www.ncbi.nlm.nih.gov/pubmed/19384583|accessdate=2019-02-12|author=Yan-Jiang Wang, Philip Thomas, Jin-Hua Zhong, Fang-Fang Bi, Shantha Kosaraju, Anthony Pollard, Michael Fenech, Xin-Fu Zhou|pmid=19384583}}</ref><ref name="liu">{{cite journal|title=Gallic acid interacts with α-synuclein to prevent the structural collapse necessary for its aggregation|pages=1481–1485|issn=0006-3002|journal=Biochimica Et Biophysica Acta|volume=1844|issue=9|date=2014-9|doi=10.1016/j.bbapap.2014.04.013|url=https://www.ncbi.nlm.nih.gov/pubmed/24769497|accessdate=2019-02-12|author=Yanqin Liu, John A. Carver, Antonio N. Calabrese, Tara L. Pukala|pmid=24769497}}</ref>

== 参考文献 ==

* {{TaiBNET | zh = 变味果 | id = 418342 | binomial=Synsepalum dulcificum | authority=Daniell | var= | accessdate=2013-01-24 }}

==外部連結==

[[Category:370 植物學總論]]

[[Category:410 醫藥總論]]

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